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Apple cake for weight loss – 89 kcal

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Dedicated to apple lovers – apple cake for weight loss. Fluffy low-calorie sponge cake made with apple puree, fragrant apple compote, and airy apple mousse with ricotta. You’ll have to put in some effort to indulge in this unusual low-calorie dessert, but it’s worth it.

All ingredients are measured for a baking pan with a diameter of 16 cm and an adjustable cake ring for assembling cakes of 16-17 cm. You’ll need approximately 1.5 kg of apples in total.

Recipe for sponge cake with apple puree

  • Apple puree – 40 g
  • Eggs – 2 pcs (large size)
  • Rice flour – 50 g
  • Baking powder – 1 tsp
  • Sweetener – 5 g

Recipe for apple compote

  • Peeled apples – 500 g
  • Jerusalem artichoke syrup – 50 g (or other syrup)
  • Water – 50 ml
  • Gelatin – 10 g

Recipe for apple mousse

  • Apple puree – 250 g
  • Gelatin – 10 g
  • Ricotta – 250 g
  • Sweetener – 10 g

Decoration

  • Peeled apples – 300 g

Preparation

First, get the apples ready. We want to make 700 g of apple puree in total. Peel about 1 kg of apples, cut them into big pieces, add 50 g of Jerusalem artichoke syrup, and let them cook gently for 20 minutes with a lid on. After that, blend everything until it’s smooth.

Preparing the sponge cake:

Read all the tips for making the sponge cake here.

  1. Separate the egg whites and beat them until stiff peaks form.
  2. Mix the remaining ingredients in a separate bowl.
  3. Gently fold the beaten egg whites into the batter.
  4. Bake for 20 minutes at 170-180°C.
  5. Grease the baking pan with butter before baking.
  6. After baking, let the sponge cake cool before removing it from the pan.
  7. Trim off the top crust.

Preparing the compote:

  1. Soak 10 g of gelatin in 50 ml of cold water for 10 minutes.
  2. Peel and chop 250 g of apples.
  3. Heat 250 g of puree until boiling, add the chopped apples, and cook for 3 minutes. Let it cool slightly.
  4. Place the sponge cake in a 16 cm assembly ring lined with plastic wrap.
  5. Mix the soaked gelatin into the warm compote until dissolved.
  6. Pour the compote over the sponge cake.
  7. Refrigerate for 2 hours.

Preparing the cream (after 2 hours):

  1. Soak 10 g of gelatin in 50 ml of cold water for 10 minutes.
  2. Take the ricotta out of the refrigerator.
  3. Heat the gelatin until dissolved (don’t boil) and pour it into 250 g of apple puree. Beat for 20 minutes until it forms a thick foam – apple mousse.
  4. Add the ricotta and sweetener to the apple mousse. Mix quickly with a mixer on low speed for 30 seconds, then with a spoon until smooth.
  5. Transfer some of the cream to a pastry bag.
  6. Remove the mold from the refrigerator, loosen the cake from the walls with a knife, and expand the mold to 17 cm.
  7. Use a pastry bag to pour the cream between the cake and the walls of the mold. Spread the rest of the cream on top and smooth it out.
  8. Refrigerate overnight.

Preparing the decoration:

Add 150 g of finely chopped apples to the remaining 150 g of apple puree, mix. Place the decoration on the cake before serving.